The Perfect Pie Crust

The Perfect Pie Crust – This deliciously buttery, flaky pie crust is so quick and easy to make, and will pair perfectly with your homemade pie filling!

Today, I bring you my all-time favourite PERFECT pie crust recipe. Because everyone should make pie from scratch every now and again. 😉

Ingredients for The Perfect Pie Crust:

• plain/all-purpose flour
• caster/granulated sugar
• salt
• unsalted butter
• ice cold water

This pie crust is so quick and easy to make, and is only made with a few simple ingredients. It can be made by hand using a pastry cutter or two forks, or you can use your food processor!

Once made, you’ll chill the dough for at least 1 hour before use. This just keeps everything cold, which helps to produce the flakiest, most tender crust. Check out my Homemade Cherry Pie! ↓

Use this pie crust for these delicious pie recipes!

• Homemade Cherry Pie
• Homemade Apple Galette
• Homemade Blueberry Pie

Enjoy! 🙂

The Perfect Pie Crust

Prep Time: 10 minutes

Total Time: 10 minutes

Yields: 2 crusts

Calories: 1396 kcal

This deliciously buttery, flaky pie crust is so quick and easy to make, and will pair perfectly with your homemade pie filling!

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Ingredients

• 2 and 1/2 cups plain/all-purpose flour 312g
• 2 tablespoons caster/granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter 226g, cold and cubed
• 6 - 8 tablespoons ice cold water

Instructions

1. In a large bowl, mix together the flour, sugar, and salt. Add the butter, and using a pastry cutter, or two forks (you may also use a food processor), cut the butter into the flour mixture until it resembles coarse meal with pea-sized pieces.

2. Add the water, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon until the crumbs start to form large clumps of dough.

3. Transfer the dough to a floured surface, and gather into a ball. Cut the dough in half, and shape each half into 1-inch thick discs. Wrap each disc tightly in clingfilm, and refrigerate for at least an hour (and up to 5 days). You can also freeze them for up to 3 months. Thaw overnight in the fridge before use.

Notes

This recipe makes two crusts. You can halve the recipe if you only need one, or you can freeze the other half.

The calories are an estimate only.